Oreo Cupcake

INGREDIENTS:-

115g butter, room temperature
280g sugar

2 tsp vanilla extract
3 egg white

240ml milk

270g plain flour
1 tbsp baking powder
1/2 tsp salt

Oreo cookies, broken in to pieces


INSTRUCTIONS:-

1) Cream butter and sugar till fluffy.
2) Add vanilla extract to egg white and slowly add into butter mixture. Mix well after each addition.
3) Sift flour, baking powder and salt. Add 1/3 flour mix into butter mixture. Mix using lowest speed on mixer. Add 1/2 of the milk and continue to mix a low speed. Alternate flour and milk and mix till even.
4) Add in Oreo bits.
5) Place a piece of Oreo at the bottom of the cupcake case and top with batter. Bake at 180C for 20 mins.

S'mores

INGREDIENTS:

250g plain flour
280g digestive biscuits crumbs
1 tsp baking powder
1/4 tsp salt
230g unsalted butter, at room temperature
250g light brown sugar
2 eggs, beaten

Mini marshmallow
Chocolate chips
Hershey's chocolate bar


INSTRUCTIONS:

1) Preheat oven to 170C. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
2) In a bowl, combine flour, crumbs, baking powder and salt. Mix well.
3) In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture.
4) Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with generous amount of marshmallow and sprinkle chocolate chips generously on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
5) Bake for about 10 minutes, remove tray from oven and place Hershey's chocolate pieces on the surface. Put back into the oven and continue to bake until golden brown, another 20 to 25 minutes. Place pan on a wire rack to cool completely. Remove from pan and cut into bars.


[adapted recipe from My Recipes]

Yuzu Chiffon Cake

INGREDIENTS:-

5 egg yolks
50g Korean yuzu tea mixture (aka honey citron tea)
80ml corn oil
80ml yuzu juice
130g cake flour, sifted

7 egg whites
95g castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and yuzu tea mixture in a bowl and whisk it till mixture thickens.
3) Add in oil and juice. Whisk to combine.
4) Add the flour, whisk to combine.
5) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
6) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
7) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
8) Pour into 10" chiffon pan and bake for 30 - 40 minutes.
9) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


Notes:-

1) Come across this video that demo how to remove the cake from the tin with no fuss at all. Tried and tested ... love it to the max.


[adapted recipe from Foodagraphy. By Chelle]

Chocolate Chip Bun - 65C Bread (汤种面包)

INGREDIENTS: (yield 15 buns)

350g bread flour
10g milk powder
1.5tbs cocoa powder
70g sugar
1/4tsp salt
7g instant dry yeast
1 egg(60g), lightly beaten
120g tang zhong 汤种 (see below)
125ml fresh milk
30g unsalted butter, soften

Chocolate chips


INSTRUCTIONS:

1) Pour all wet ingredients except butter into mixing bowl. Followed by dry ingredients.
2) Mix all ingredients well using low speed. Increase speed when ingredients are well mixed and dough is formed.
3) Continue to knead the dough until dough start to look glossy. Add in butter and knead in butter using low speed. Gradually increase speed to knead in the butter.
4) When dough is ready, should form a thin membrane when stretch out, transfer dough into an oiled bowl. Set it aside for proofing for about 45 minutes to an hour or until the dough has doubled in size.
5) Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
6) Transfer dough out and punch the risen dough with your fist to deflate it. Weigh out 50g dough and roll it into a ball. Place it aside to rest for about 10 mins.
7) Pick up one portion of the shaped dough, roll it out into a rectangle, scatter some chocolate chips on the dough and fold 1/3 of the top part down and follow by 1/3 of the bottom up.
8) Roll up the dough from the open end and be sure to pinch the ends well to seal up the bun. Place on baking tray.
9) Repeat with the remaining buns and set aside for 2nd round of proofing of another 45 minutes to an hour or until the dough double its size.
10) Bake bread in preheated 180C oven 15 - 20 minutes.
11) Remove buns IMMEDIATELY from the pan and leave to cool.


Making of Tang Zhong 汤种

25g bread flour
125g water (could be replaced by milk, juice or 50/50 water and milk)

Add water slowly to flour and mix well in a pot/pan. Use low heat and cook the mixture till it cuddles/thicken up. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up. Cool it completely before use.


NOTES:-

1) I am using a Kenwood Stand Mixer to help me knead the dough. If you do not have a mixer, freak not. Can refer to the original link for step by step instructions on how to prepare the dough by hand.

[adapted recipe from Cuisine Paradise]

Yuzu Cupcakes

INGREDIENTS:-

(A)
130g butter
80g castor sugar
2 eggs

(B), Sieved
160g plain flour
2 tsp baking powder
1/2 tsp salt

(C)
2 tbsp yuzu honey paste/jam


INSTRUCTIONS:-

1) Beat butter and sugar till smooth then slowly add in eggs.
2) Add in ingredients from (B) and mix till smooth.
3) Fold in Yuzu jam lightly.
4) Spoon batter into cupcake cases till about 2/3 full and top it with a little jam on top.
5) Bake at 160C for about 25 mins or till skewer comes out clean.


[recipe from Sandy Hum]

Potato Croquettes

INGREDIENTS:-

500g U.S Potatoes, peeled
50g Frozen mixed vegetables, defrosted

200g Minced pork
1tbs Soy sauce
2tbs Sugar
1tbs Sake / Mirin

Butter

Plain flour
2 Eggs, beaten with 1tbs of vegetable oil, mixed very well
Japanese bread crumbs / Panko
Oil for deep frying


INSTRUCTIONS:-

1) To make croquettes. Cooked peeled potatoes in a pot of water till soft. Drained and mashed finely. Set aside.
2) Season mince pork with all the seasoning and set aside.
3) Melt a little butter in a pan and add vegetables. Give the vegetables a quick stir and simmer till it absorbs all the butter.
4) Add seasoned minced pork. Break up the pieces as much as possible while cooking. Cook until all liquids are dried up.
5) Add cooked meat to mashed potatoes and mix well.
6) Prepare a square / rectangle tray, lined with cling wrap. Placed mashed potato mix in and mould according to thickness you prefer or tray per size.
7) Using a butter knife to cut in the equal rectangle shapes. Cover up with remaining portion of the cling wrap or just use another piece so it does not get dry. Put it in the fridge for 15-20 mins or until it is completely cooled down.
8) Once it is cooled down, cover each piece in flour, then dip it into the egg mixture and lastly, coat it with bread crumbs.
9) Heat up a pot of oil at medium heat and when oil is hot enough, add in croquettes one at a time. Serve it with mayonnaise or tomato ketchup or just eat it on its own.


NOTE:-

1) If too much to finish, can freeze unused portion at point no. 8. I used cling wrap to wrap the croquettes up in pairs before putting them in a freezer bag to be placed in the freezer. You can pack the croquettes according to your meal size.

2) To make DOMO monster using the croquette.
- Stain a piece of cheese with red food coloring, put it back in the fridge to dry.
- Take another piece of cheese, using a decoration knife or straw to cut out teeth.
- Cut the red cheese into squares to form the mouth and place teeth on it to form DOMO's mouth.
- Using a hold puncher, punch eyes out using seaweeds.
- Assemble parts on croquettes after croquettes are cooled down.


[adapted recipe from Anna The Red's Bento Factory]

Mushroom Bruschetta

INGREDIENTS:-

Mushrooms of your choice (my preference would be Swiss brown or portabella mushrooms)
Mix shredded cheese (cheddar and mozzarella)
Baguette

Butter
A dash of salt
A dash of pepper
A dash of Italian seasoning
Truffle Oil (optional)


INSTURCTIONS:-

1) Slice mushroom into bite size and set aside.
2) Melt butter in a pan. Add in mushroom when butter is melted and heated up. Give mushroom a quick stir and let it simmer for 1 - 2 mins.
3) Add in salt, pepper and Italian seasoning. Simmer mushroom again till all the juice dries up. Lastly add in a dash of truffle oil.
4) Slice baguette and top it with mushrooms. Sprinkle cheese on top and bake in oven at 230C till cheese melt and browned. Serve hot.

Rice Cubes

Ingredients:-

3/4 cup short grain rice (Japanese rice)

70 - 80g chicken breast meat
1 - 2 tbsp mirin
A dash of salt
A dash of sugar

Assorted vegetables (amount to your liking)
Cooking oil
Chicken stock / Water


Method:-

1) Wash and soak rice for about 20 minutes. Drained and set aside.
2) Minced chicked and season with seasoning.
3) Minced up your choice of vegetables.
4) Heat up cooking oil in a pan then add in vegetables. Add chicken stock (or water) and simmer vegetables till soft.
5) Add in mince chicken and give it a quick fry till chicken is browned. Set aside.
6) Cook rice with recommended amount of water. Add in chicken vegetable mix in to the rice just before it is cooked. Mix well and continue to let rice cook till it is ready.
7) Use moulds to shape up rice while it is still warm.


Notes:-

1) Moulds to shape up the rice are readily available at Daiso. Other bento decoration items are also available. Let your imagination run wild.

2) Made 2 different batch of rice cubes.

1st batch - Chicken + Carrot + Cabbage + Tamago.
2nd batch - Chicken + Cabbage + Brown Mushrooms + Tamago.

For the 2nd batch, since mushrooms are used, I've used butter to cook the ingredients. End result, the rice have a buttery taste.

3) What to add into the rice with chicken is entirely up to you.

Japanese Strawberry Vanilla Cake

INGREDIENTS:-

Sponge Layer
1 egg
3 egg yolks
3 egg whites
1 tsp vanilla extract
35g unsalted butter
60g cake flour, sifted twice
60g fresh whole milk
85g castor sugar


Vanilla Cream
300g whipping cream (dairy)
30g castor sugar
1 tsp vanilla extract
8g gelatine sheets, soaked in ice water to soften
20g fresh whole milk


Whipped Cream
200g whipping cream (non dairy)
15g castor sugar
1/2 tsp vanilla extract


300g strawberries, sliced


INSTRUCTIONS:-

To make sponge
1) Preheat oven to 180C. Line base of cake pan (8 x 8 inch square pan) with baking paper.
2) Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly.
3) Melt butter in a saucepan over low heat. Add flour to melted butter and mix well to form a dough. Transfer to a mixing bowl, cool it for awhile.
4) Add egg mixture a little at a time, using a whisk, mix mixture into a smooth batter. Add milk and mix to incorporate.
5) Whisk egg white in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes. Add the remaining sugar and beat until egg whites are glossy and stiff peaks form.
6) Add 1/2 of egg white into egg batter and fold in lightly. Add the remaining and fold until just incorporated. Pour batter into prepared cake pan and spread evenly. Bake at 180C for 20 - 25 mins.
7) When done, remove from pan immediately to cool on a rack.
8) When cooled completely, trim sides off, then slice cake horizontally to make 3 layers.

To make vanilla cream
1) Whip cream until stiff peaks form. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatine and mix well. Let mixture cool to about 30C. Add milk mixture to whipped cream and fold until just incorporated.

To make whipped cream
1) Whip cream, sugar and vanilla until stiff peaks.

To assemble cake
1) Place 1st layer of sponge on cake board. Spread a layer of vanilla cream on sponge and then top with sliced strawberries. Spread another layer of vanilla cream over strawberries, just enough to cover.
2) Place 2nd layer of sponge over cream and repeat step 1.
3) Cover the 2nd layer of cream with the 3rd layer of sponge.
4) Cover the cake with whipped cream, using a tablespoon to make slight indents for a pattern. Garnish with assorted fresh fruits on top.


[adapted recipe from Okashi - Sweet Treats Made With Love by Keiko Ishida.]

Banana Chiffon Cake (1)

INGREDIENTS:-

(A)
4 egg yolk
40g castor Sugar
1/8 tsp salt

(B)
24g corn oil
36g water
152g mashed banana
92g cake flour, sifted
1/2 tsp baking powder (heap), sifted

(C)
168g egg white
40g sugar
1/4 tsp cream of tar tar


INSTRUCTIONS:-

1) Whisk (A) until pale before adding (B). Add items in (B) according to list and mix well after each addition to give a smooth mixture.
2) Whisk egg white and cream of tar tar till snowy before adding in the sugar. Whisk till stiff peak forms.
3) Fold 1/2 of the egg white gently into cake batter mixture gently with a rubber spatula until just blended. Pour in the remaining 1/2 of the , fold it gently until blended.
4) Pour batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 160C 40 - 45 minutes or till cooked.
5) When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


NOTE:-

1) Please note to use very very ripe bananas for this recipe in order to get the strong flavour and fragrance. Alternative, you can use banana essence but this is highly not recommended. This gives the cake an artificial taste. So, unless you like it, if not just stick to ripe bananas.

Golden Pumpkins (黄金和果子)

Ingredients:-

150g pumpkin flesh, cut into thin slice
300g glutinous rice flour
1 tbsp castor sugar
200ml water
Orange coloring (optional)

240g red bean paste
Wolfberries (枸杞子) / Cranberries


Method:-

1) Steam pumpkin for 10 minutes over high high till soft. Remove and use kitchen paper to absorb excess water. Mash finely then set aside.
2) Mix sugar and glutinous rice flour. Pour in mashed pumpkin and add water slowly. Mix the dry and wet ingredients together until it becomes a dough. Add a few drops of coloring and knead dough till color all mixed in. Set aside for 10 minutes in a plastic wrap.
3) Divide red bean paste into 12 portions of 20g each. Divide pumpkin dough into 12 portions.
4) Flatten on the sides of the pumpkin dough, keeping the centre thick. Then wrap up red bean paste. Remove excess dough is required.
5) Use the back of a knife to make cuts on dough such that it resembles a pumpkin. Attach wolfberrie on its tip.
6) Lay pumpkins on a grease proof paper before steaming for 10 minutes over medium heat.


Notes:-

1) I've used Japanese Pumpkin in this recipe as the size is just the right amount.
2) Red bean paste can be replaced with something to your liking.
3) You can cut grease proof paper to size of individual pumpkin for easy management/serving.
4) Also, you probably have extra dough left over due to step 4. In this case, you can either throw it away or prepare more red bean paste to use up the dough.

Lemon Cheesecake with Jam Toppings

INGREDIENTS:-

188g digestive biscuits
113g salted butter, soften

600g cream cheese
120g icing sugar
2tsp vanilla extract
500ml double cream
Juice & zest of 1 whole lemon

Fruit Jam


INSTRUCTIONS:-

1) Place biscuit and butter in a food processor and blend it until mixture lump together. Scrap down the sides if necessary.
2) Prepare a 7-inch cake ring. Use clear wrap to wrap one end tightly. Place the wrapped side on a cake board.
3) Pour biscuit mix into the cake ring and even it out.
4) Beat together cream cheese, icing sugar, vanilla extract, lemon juice and zest until smooth.
5) Lightly whip the double cream and fold into cream cheese mixture.
6) Pour mixture on top of the biscuit base and smooth the surface.
7) Chill for at least 4 hours or overnight.
8) To remove cake, dip a knife into a cup of hot water and then run along the sides of the ring.
9) Spread jam generously on top of cake before serving.


NOTES:-

1) More lemon juice and zest can be added according to preference.
2) For jam, use real fruit jam for better taste. Can look out for brands like St Dalfour or Orchard Fresh.
3) Double cream can be found in major Cold Storage supermarket or Meidi Ya (Liang Court). If not, you can subsitute double cream with Bulla Pure Cream or any other cream that contains at least 45% fat. I've tried making this cake with both the cream and my personal preference is still the double cream.


Also can be made in individual dessert cups:-

Pita Pizza

Ingredients:-

Pizza base:

Pitta Bread
Tomato paste or any tomato based pasta sauce


Pizza toppings (choose any):

Canned pineapple rings, cut into bite size
Fresh button mushrooms, sliced
Shaved ham, tear into pieces

Shredded mozzarella cheese
Shredded cheddar cheese


Method:-

1) Prepare all desired toppings and set aside.
2) Spread tomato paste or pasta sauce onto pita bread.
3) Add toppings and sprinkle shredded cheese (mix both mozzarella & cheddar together) generously over the topping ingredients.
4) Place the pizzas on a baking tray and bake for 15 mins at 220 C or until the cheese melts and turns light brown.
5) Remove and serve pipping hot.


Notes:-

1) Pita bread is the best to be used as pizza base. The final product is even much better than using english muffin.

Sweet n Sour Pork

Ingredients:-

250g pork neck meat

Corn flour for coating

Oil for deep frying

Potato starch

100g Sarawak pineapple, diced
50g green capsicum, diced
50g zucchini, diced

Meat seasoning:

Five spice powder (according to taste)

Salt (according to taste)
Sugar (according to taste)

1 egg

3 tbsp corn flour

Sauce seasoning:

30ml tomato ketchup

60ml water

45ml rice vinegar

4 tbsp sugar

1 - 2 preserved plum, mashed and remove seed

Method:-

1) Cut pork into bite size pieces. Marinate with seasoning for 30 - 60 minutes.

2) Coat marinated pork evenly with corn flour before dropping into well heated oil for deep frying. Fry till pork pieces turned golden brown. Set aside.

3) Mix all ingredients for sauce in a bowl. Mix well.

4) Add a little oil to pan and give the vegetables a quick fry. Add in pineapple and pour in the well mixed sauce. Bring it to a boil.

5) Add in all the fried pork pieces. Coat all pork pieces well with gravy.

6) Slowly add in potato starch to thicken the sauce.

Note:-

1) If not sure what meat to get, just head to your regular butcher and ask for pork for this dish. They will know what to get for you.

2) Deep frying can take up quite a bit of time especially if preparing in big portions. Hence, deep frying can be done in advance.

3) When thickening the sauce, note not to add too much starch at one go. Add potato starch pinch by pinch till it reaches a consistency you prefer.

Cheddar Cream Cheese Cake

INGREDIENTS:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

60g shredded cheddar cheese


INSTRUCTIONS:-

1) Sift cake flour into a large bowl. Add in sugar and mix well.
2) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
3) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
4) Pour in cheddar cheese and mix well.
5) Divide batter into cupcake cases and bake at 160C for about 30 minutes.


NOTES:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.


[adapted recipe from Anna Chan, Sugar Inc.]

Cream Cheese Cranberry Cake

Ingredients:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

50g dried cranberries, cut into small pieces


Method:-

1) Soak cranberries with hot water for 2 - 3 minutes. Drained and leave to cool.
2) Sift cake flour into a large bowl. Add in sugar and mix well.
3) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
4) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
5) Squeeze dry cranberries before adding to batter. Mix well.
6) Divide batter into cupcake cases and bake at 160C for about 20 - 25 minutes.

Notes:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.





[adapted recipe from Anna Chan, Sugar Inc.]

Cream Cheese Marble Cake

Ingredients:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

10g unsweeten cocoa powder
15g hot water


Method:-

1) Sift cake flour into a large bowl. Add in sugar and mix well.
2) Over a pot of boiling water (water bath method), dissolve cocoa powder with the hot water. Blend until smooth. Leave to cool.
3) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
4) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
5) Mix 1 - 2 tbsp of batter into chocolate mixture and blend well. If mixture is too thick, add 1 tsp water and mix well.
6) Drop small amount of chocolate mixture over the surface of the batter. Swirl the batter for a marbled effect.
7) Divide batter into cupcake cases and bake at 160C for about 20 - 25 minutes.

Notes:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.


[adapted recipe from Anna Chan, Sugar Inc.]

Drunken Chicken 1

Ingredients:-

10 - 12 pieces chicken mid wing
5 slice ginger
4 - 5 pieces black fungus, soaked (depending of size)
10g wolfberries, washed
1 bottle chicken essence


Seasoning:

3 tbsp shao xing wine (more if prefer stronger wine taste)
1 tbsp light soya sauce
3 tbsp water

Salt and pepper to taste


Method:-

1) Marinate mid wings with seasoning together with ginger.
2) Cut black fungus into desirable size. Place together with wolfberries into marinated chicken before steaming
3) Steam for about 20 mins or till cooked.
4) Remove from heat and pour in chicken essence. Serve.

Walnut Cake

Ingredients:-

146g butter
20g castor sugar
4 egg yolks
1 tsp vanilla essence
26g evaporated milk

94g cake flour
2g baking powder

66g walnut, finely chopped
20g chocolate rice

4 egg whites
80g sugar


Method:-

1) Sift cake flour and baking powder together. Set aside.
2) Add about 1 tbsp of sifted flour to walnut and chocolate rice. Mix well.
3) Cream butter and sugar till light and fluffy. Slowly add in egg yolks, evaporated milk and vanilla essence. Set aside.
4) Whip egg whites. Add sugar gradually till soft peak formed.
5) Alternating between flour and egg white, fold it into the creamed butter. Add walnut and chocolate rice last.
6) Pour batter into 2 disposable loaf tins. Bake at 160C for about 45 minutes or till cooked.

Steamed Pumpkin n Yum Cake

Ingredients:-

300g rice flour
50g tapioca flour
400g water, plus 750g hot water
100ml oil
80g dried shrimps, chopped
100g wax sausages, diced
250g yam, diced
400g pumpkin, diced
2 tsp salt
1 1/2 tbsp sugar
1 tsp 5-spice powder
1 tsp ground pepper
1 tsp sesame oil


Toppings:

fried shallots
chopped red chilli
chopped spring onion


Method:-

1) In a mixing bowl, mix both flours and water. Stir till all flour dissolve. Gradually add hot water and stir till u get a smooth paste. Set aside.
2) Heat oil in a wok and fry dried shrimps, wax sausages, yam and pumpkin till fragrant.
3) Add salt, sugar, 5-spice powder, ground pepper and sesame oil. Adjust to taste.
4) Add sauteed ingredients to flour paste. Mix well.
5) Pour mixture into a 25cm round tray and steam over medium fire for about 45 minutes.
6) Sprinkle topping over the steamed cake when done.


Notes:-

1) I usually place all my shrimps in a blander and blend it to fasten the chopping process.
2) If you don't like wax sausage, you can replace it with similar amount of roast pork. If not, just omit it.
3) Pepper can be reduced if you don't like it to be too have too much pepper taste.


[recipe from Food & Travel Magazine April 2007 issue]